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Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
2 cups fresh strawberries, sliced
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 cup heavy whipping cream
1 cup shredded coconut
Directions
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, softened butter, and powdered sugar until crumbly dough forms.
3. Press dough evenly into bottom of greased 9x9-inch baking dish.
4. Bake the crust for 15 minutes or until lightly browned. Remove from the oven and let cool completely.
5. In a separate saucepan, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, stirring constantly. Let cool.
6. Whip the heavy cream until stiff peaks form, then gently fold in the cooled strawberry mixture.
7. Spread the strawberry cream mixture evenly over the cooled crust.
8. Sprinkle the shredded coconut on top, pressing it down lightly to adhere.
9. Refrigerate the squares for at least 2 hours or until set.
10. Once set, cut into squares and serve chilled.
Variations and Tips
For a tropical twist, try adding a touch of almond extract to the crust or mixing crushed pineapple into the strawberry filling. You can also substitute raspberries or a mix of berries for different flavors. If you prefer a less sweet version, reduce the amount of sugar in the strawberry filling.
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